Recipes & Menus

So-called toasted ravioli—which is really fried ravioli—is a specialty of the Italian-American restaurants in St. Louis.

Leeks slowly cooked down into a silky consistency become sweet and nuanced in these savory scones.

These pretty pink-and-white scones are dotted with blue or black poppy seeds.

This cloud-like cake has all the joy of angel food—but it uses the yolks too.

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

Think of this easy vegetarian casserole as a kosher for Passover spanakopita or green lasagna—it’s similar to a style of matzo pie called mina in Sephardic homes.

This recipe for homemade English muffins employs a few smart tricks, offering a faster path to warm rolls with those coveted chewy nooks and crannies.

A simple homemade lime cordial and a touch of salt make this non-alcoholic cocktail just as special as any boozy option.

All the joy of a freshly-fried funnel cake could be yours right now.

If you’re looking for the ultimate chocolate chip muffin recipe, this version—with a cocoa-enriched batter and big chocolate chunks—is absolutely perfect.

This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.

This star of this springtime spritz is an easy homemade rhubarb syrup.

This simple, classic recipe for strawberry shortcake takes just over an hour to make—and includes an easy trick for stabilizing whipped cream.

This eggy breakfast bake is big enough to share.

This dairy-and gelatin-free vegan panna cotta, made with almond milk and kuzu starch, will delight anyone with its incredibly creamy texture.

This brioche recipe makes an ethereal loaf that’s buttery and sweet.